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Saber Madness at K&L!

We have been chopping off the tops of Champagne bottles as fast as we can drink them- who needs a stopper when you are ready to commit to finishing the bottle! One of our favorites was this magnum ($84.99) of Franck Bonville Brut Rosé that Mellyn expertly decapitated on Christmas Eve. It also comes in regular 750ml ($39.99) and half bottles ($21.99). Olivier Bonville adds 8% Pinot Noir Rouge from Ambonnay superstar Paul Dethune to his top class assembelage of grand cru, estate Chardonnay to create this fabulous rose. This is one of the most elegant, bright, refreshing rose Champagnes that we carry, yet it does not lack red cherry Pinot Noir authority. We can’t get enough- bring another to the block!

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Tasting with Oliver Krug

Upcoming Events

We host regular weekly and Saturday wine tastings in each K&L location.

For the complete calendar, including lineups and additional details related to our events, visit our K&L Local Events on or follow us on Facebook.  


Free Spirits Tastings at K&L! Now that we have our license for spirits tastings in Redwood City and San Francisco, we’re excited to host regular free spirits tastings in those locations.  Check the Spirits Journal for an updated tasting schedule.

All tastings will feature different products from the Spirits Department and take place on Wednesdays in Redwood City and San Francisco. Visit our events page on Facebook or the K&L Spirits Journal for more information.

>>Upcoming Special Events, Dinners, and Tastings

See all K&L Local Events

« Too Cool (Or Hot) For School | Main | National Tequila Day at Tres Agaves »

Secret Recipes: Tres Agaves Margaritas and more

Photo from Loose Record (CC)Most mixologists guard their margarita recipe like an Italian grandma guards her pasta sauce recipe, so it was a rare treat to get some tips from the pros at Tres Agaves during July’s National Tequila Day celebration. Here, like at my other favorite tequila haunt in Alameda, La Piñata, they employ a purist approach to the making of the most famous tequila cocktail:

First, you take a pint glass. Add tequila, fresh squeezed lime juice, agave nectar and two scoops of ice, then shake until your fingers go numb and strain on the rocks. There’s no filler to this cocktail— no Cointreau, no Triple Sec, no Grand Marnier. It is the pure expression of agave, as a spirit and a sweetener, with fresh lime juice to lift the earthy, heady flavors. The first time we made our margaritas with Arêtte Blanco. It was a fresh, pure and clean drink. For round two, I made my margarita with the Siete Leguas Reposado. I really enjoyed the extra richness and complexity that this tequila gave to the cocktail.



Tres Agaves Style Margarita

2 ounces tequila (blanco or reposado, depending on your mood)

1 ounce agave nectar

1-ounce fresh squeezed lime juice

To a pint glass add tequila, lime juice, agave nectar and two scoops of ice. Shake until your fingers go numb. Serve strained, on the rocks.


If you’re looking for something a little tangier, try another of my favorites, the Paloma.


Classic: In a high ball glass with a salted rim and ice, add 2 oz of a blanco tequila, a squeeze of lime and top with Jarritos grapefruit soda. Garnish with a lime wedge

Fancy: In a pint glass, add 2 oz of blanco tequila, 1/2 oz of St. Germain Elderflower liqueur, 1 oz Cointreau, a dash of Bitterman's Grapefruit Bitters, 3-4 oz of ruby red grapefruit juice and two scoops of ice. Shake until your fingers go numb. Strain into an ice filled highball glass and garnish with a grapefruit twist.

Low rent version: In a tall glass with a salted rim and ice, add 2 oz of blanco tequila and a squeeze of lime juice. Top with Fresca and garnish with whatever you want!

If you’ve had too much tequila, here’s a little hair of the dog to cure what ails you.    


2 ounces tequila (blanco or reposado, depending on your mood)

¾ oz fresh limejuice

½ oz agave nectar

3-4 thick slices fresh ginger

¼ oz mezcal or fragrant tequila, for float

Place ginger in a shaker or mixing glass and muddle into a paste. Add tequila, lime, agave nectar and ice and shake until your fingers go numb. Double-strain through fine-mesh strainer into chilled cocktail glass—ideally something pretty with a stem. Float the mezcal on top of drink using a bar spoon.

Anne Pickett

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Reader Comments (1)

I like collecting various kinds of recipes. Your recipes seems delicious.......have a chance to test it.
January 21, 2011 | Unregistered CommenterRecipes

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